I have a bride who would like the "white chocolate parisian cream filing" for her wedding cake. She had it in Cincinnati at Bonbonerie. I live in Canada and cannot taste it myself.

The only thing she was able to tell me was that it had a whipped cream texture.

I tried the white chocolate and whip cream recipe from Cake Bible but it is too soft to be used as a filing. When I add more white chocolate, the whipped cream texture disapears as it becomes heavier. I tried adding "whip it" from Dr. Oetker to stabilize it but I'm not convinced.

Can anyone from Cincinnati or someone who has had this filing before help me?

I appreciate your help!

You might go and buy a package of Jello brand instant pudding in the sugarless white chocolate. Whip that up with a 250mL carton of whipping cream. If it needs to be stabilized, use gelatin dissolved in a little water NOT icing sugar or whip-it.

I don't have an answer to the OP question, but I do have some advice. Potential clients will run you to death if you let them. You are attempting to recreate something very intangible with very little information to go on. You can spend a lot of time (which we all agree is money, right?) working to find this elusive recipe.

Believe me I have done this before, and now I only offer the cakes, icings, and fillings that I offer. I know how they go together, I know how they hold up to heat, humidity, etc. If you want crushed candy bars, or toffee chips, or jelly beans added to the filling that's fine, but you want me to recreate an unknown recipe (AKA find the needle in the haystack), bring a blank check.